Sour Cream Chocolate Cake Layers
"Tish Boyle"
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Yields:
-
2 9-inch cake layers
ingredients
- 2 2⁄3 cups all-purpose flour
- 2 1⁄2 cups sugar
- 1⁄2 cup natural cocoa powder (not Dutch processed)
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3 large eggs, at room temperature
- 2⁄3 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter, melted and cooled
- 2⁄3 cup safflower oil or 2/3 cup corn oil
- 1 1⁄4 cups ice-cold water
directions
- Position oven rack in center of oven; preheat oven to 350°; grease the bottom and sides of two 9-inch round cake pans; line the bottom of each pan with a round of parchment paper and grease the paper; dust the paper and sides of the pans with flour.
- Into a bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt; whisk to combine then set aside.
- In another bowl, whisk together the eggs until blended; whisk in the sour cream and vanilla extract until blended; set aside.
- In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together on low speed.
- Add in the cold water and mix to blend.
- Add in the dry ingredients all at once and mix on med-low for 1 minute,
- Add in the egg mixture and mix for another minute, until well blended, scraping down the sides of bowl with rubber spatula as needed.
- Scrape the batter into the prepared pans, dividing evenly.
- Bake the cakes for 35-40 minutes, until a pick comes out clean.
- Cool the cakes in the pans on wire racks for 15 minutes.
- Invert the cakes onto the racks, peel off the paper, and cool completely.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
